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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. HEAT oven to 375ºF. | 2. POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. | 3. BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. | 4. BAKE 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caramel sauce	1/2	cup		-	-	-	-
milk	1	can	evaporated	827.5862	19.934	8.2399	85.7811
philadelphia cream cheese	1	package	cubed softened	-	-	-	-
egg	7		divided	500.5	2.52	43.96	33.285
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
chocolate cake mix				-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
oil	1/3	cup		598.6	0.0	0.1913	67.97800000000001
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
cool whip topping	1	cup	thawed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.